Roger Coulon L’Hommee Magnum - Disgorged in Dec 2021. Love this Champagne, great quality for price and after a few years, even better from Magnum. Nice spice with creamy and floral notes. Nice bubbles and acidity.
Ulysse Collin Les Pierrieres 2017 @ 48 months - This was electric … citrus, acidity, full of power… very fine bubbles… probably my top champagne of 2023 along with the 13 Cristal - crab and lobster ++
06 Ducru with a 3hr decant was in a really nice spot as well for the prime rib.
If it was same liquid in any other bottle/label you’d be hard pressed to pay $50 for it. Try the 15 it’s the best of the bunch or save bourbon $ for Champagne.
opening this shortly, but can someone tell me the base wines that might be in this? Looks like my more current bottles are 51 months - does that change with the release?
Had a Egly-Ouriet VP disg. 7/21 last night in McCall. Really good wine and a step above 1911 from Clouet, for the price I think I’d rather drink 2 Clouet. Still a really nice wine with nice mousse, some doughy aromas, along with a mix of red apple, bruised yellow apple, and lemon.
Also bought a bottle to go at restaurant of 2013 DP to drink NYE for $200 at hotel.
Pretty much have to assume it’s 2009 base, no, as it was on lees starting July 2010 and that is too early to harvest/ferment.
Last Bottle Night for NYE. 1999 Billecart-Salmon Champagne Cuvée Nicolas François Billecart. I have had many bottles of this wine and love it dearly. It was the last vintage of the wine that was a great bargain when measured against its peers. I will miss them.
60% 2009 with the balance a blend of 2007 and 2008, according to John Gilman.
Happy New Year!
It was as absolute banger. Still some edge to it but I’d not hold longer. With cape cod crisps and some golden osetra it was everything I’d want.
Vilmart grand Cellier tonight with dinner. Starts off with a robust mineral note, with wonderful citrus and red fruits on the back end. As it warms, I’m getting tons of flaky pastry on the nose, while still preserving the clean, chalky mineral streak. The wine has the kind of layering I expect to see in top end wines, so this is punching above its weight, which I love. Overall, it strikes an excellent balance between the lean/crsisp and full (but never oxidative), showing positive aspects of both styles. Really lovely.
Cross post
2015 Doyard Clos de l’Abbaye BdB
When I ask for “wow” factor this is what I mean! What a regal Champagne that demands all your attention. After my first sip, I couldn’t bring myself to take another for at least two minutes as the aftertaste lingered on and on. Rich and full bodied, while also focused and precise. A clear example where paying up was fully worthy it. I’m in love.
Happy New Year everyone!
On any given Sunday, Happy New Year!!
So good
My favorite NV Rosé.
Guillaume Sergent “Pataphysique” Meunier Millésime 2017. Tirage: 14 January 2018. Dégorgement: 28 July 2022. Dosage: 0g/l. I think I can, with great certainty, make three blanket statements about Guillaume Sergent:
The 2017 Metaphysique is a tightly coiled champagne; the colour is golden, perlage subdued. The nose is at first dominated by autolysis aromas, and this with time articulates itself in a fine marzipan aroma without the bitter almonds. The palate is refined and subtle; the aromatics are intertwined and difficult to define on their own. It’s an extremely complex champagne, with notes of spice, ginger, a light savory note, agrumes leaning towards limes. The champagne has tremendous structure and taut acidity, although readily drinkable, there is lots of upside from aging. When I drink this sort of champagne, I know why I never drink Egly’s good but price-inflated Vrigny, and more so, I know why I never drink Dom Perignon. 97 points
Bring on the Palmitic acid.
Our second bottle on NYE was Dom P2 2002. I couldn’t figure out what was going on with this bottle but it didn’t seem “right”. There was definitely plenty of carbonation but when first opened, it had the overwhelming nose of gunpowder / burned matches (which is a Dom note AIUI). But it overpowered any notes of fruit or acidity or minerality and no one wanted to drink it in that state. We let it sit for about an hour stoppered, and that let the gunpowder note recede a bit, but I still didn’t get much fruit really. To me it tasted like chalky sparkling water with a hint of lemon and a lot of gunpowder.
Looking at the tasting notes on Cellartracker, etc. for the 2002 Dom P2 I doubt other people were all gushing about that. Could it just be “shut down hard”? I have it Coravin’d and I’ll see if it is better after a day or something. Could this have been TCA? No one wet dog / moldy / mildew / notes, but I was remembering these posts where TCA can have an atypical presentation simply stripping out various positive flavors and leaving a weird tasting brew behind.
David,
I have never been a fan of '02 DP or '02 P2. I bought the '02 on release and drunk through a bunch of it and I kept scratching my head wondering when is this going to taste like the '96. I kept getting a strong lime note that I dislike. I never bought the P2, but I have had it a few times at dinners and got a similar note. The only time I thought it was very good, as opposed to disliking it, was the one time I had it from magnum. The burnt match smell may be from excessive sulfides? When I assume non-smelly TCA as the culprit in an off-bottle of Champange, it is literally stripped of everything including spritz and aromas, which your bottle still had. I am interested to see how it drinks today.
